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Seitan and broccoli barbecue, pope’s beans salad

The quick and easy barbecue sauce recipe was a winner.

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Chocolate mousse

This rich and creamy chocolate mousse recipe is made with only whipped chocolate and water.

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Brazil nut cheese

This recipe for “Nut Cheez with Grapes” is surprisingly delicious, even without grapes.

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Tempeh tacos with marinated cabbage and fresh salsa

We marinaded the tempeh in chile-beer marinade and made a finely-grated version of the cabbage slaw from the baja tempeh tacos veganomicon recipe.

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Biscuits with Eggplant Gravy

The tempeh sausage crumbles recipe from Vegan with a Vengeance is worth the price of the cookbook. One possible use case for them is to make gravy by adding creamy sauce. Vegan with a Vengeance suggests a creamy white bean sauce, but we opted for an eggplant-lemon-tahini babaghanoush-like concoction.

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Vietnamese-Style Seitan Sandwiches

Jaeheon made us this Veganomicon staple.

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Grilled Romaine Salad

We got the idea from a foodblog I like, topped it with some squeezed lemon, and it was pretty good. Kind of like grilled radicchio, only not bitter. Although, I think we prefer the depth and richness of grilled radicchio.

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Roasted Delicata Squash, Creamy Baked Mac and Cheese, Sauteed Spinach

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Delicata squash is yet another vegetable that tastes great tossed with oil, salt and pepper, and roasted in a hot oven.

When I make vegan mac and cheese, it is usually a version of this recipe.

Today we topped it with breadcrumbs, and baked it in the oven.

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Banana Ice Cream with Raspberry Sauce and Chocolate Fudge


I was looking up stuff on the internets the other day and I came across a recipe for banana soft serve. Ingredients: frozen bananas and a food processor. It is amazing. The frozen bananas go through at least 3 completely different textures.

We made a quick raspberry sauce the other day with some raspberries, strawberries, and agave heated up in a saucepan together.

The chocolate fudge recipe is a house favorite, and this time we made it with coconut milk for added richness.

Chocolate Fudge Sauce

1/2 cup nondairy milk (soy, coconut, almond, hemp, etc.)
1/2 cup liquid sweetener (maple syrup, agave nectar, barley malt syrup, sorghum syrup, etc.)
1/4 cup nut butter (cashew, almond, etc.)
6 Tbl cocoa powder

Mix all ingredients in a small saucepan. Bring to a boil, whisking constantly. The sauce will combine and thicken as it gets hot. Add a bit more nondairy milk if it is too thick for you. Keeps in the fridge for a long time.

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White Nectarines and Asian Pears

The fruit in season right now is meltingly delicious. We also had some with orange juice, scrambled eggs, and tomato-rosemary scones for brunch.

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